Just recently purchased a slightly used Charbroil Silver on CL for $60. Smoked some bone-in chix breast with apple chips for the first smoke, and turned out very well. Yesterday I did some spare ribs. One rack, pretty meaty, 4.17 lbs. Haven't built any tuning plates yet, so I have about a 35-45 degree variance from end to end. Placed rib rack in middle of cooking chamber, cooked about 6 hours before it got too late and ran out of patience! Was very good, but could have used another hour probably to get fully fall of the bone tender. Not sure why it took longer than it should... I am just learning the cooker, but kept temps 225-250 pretty steady. Smoked with Hickory chunks. You can see in one pic what worked pretty good, for an adaptation of the "minion" method combined with smoking chunks. I let the charcoal burn around a large tin can, the kind from canned chicken breast chunks or large tuna, with the wood chunks in the can. Seemed to work pretty good. Also brushed occasionally with white grape juice. Did not use foil. Good smoke ring and smoke flavor.
post #1 of 10
5/22/11 at 3:46pm